Chocolate cheesecake
Discover delicious mini chocolate cheesecakes with a crunchy shell and a melting, airy center, perfect for a gourmet and refined dessert.
6 people.
Medium
€€ - €€€
290 kcal/serving
Préparation
Melt the dark chocolate pieces (MicroCook Pitcher 1 l) for about 2 minutes 30 seconds at 360 watts. Let rest for about 2 minutes and stir with a spatula (Silicone Spatula). If needed, reheat in 30-second intervals at 360 watts.
Let the chocolate rest for 5 minutes before evenly distributing it into all the cavities of the Mini Football Mold, placed on a flat surface (Flexible Board).
Spread the chocolate (Pro Silicone Brush) making sure to cover the sides of the cavities well, turn the mold half a turn and spread the chocolate again to cover well and avoid holes. Refrigerate the mold for 15 minutes.
In a bowl, mix the cream cheese, sugar, and vanilla (Whisk Mixer). Whip the cold cream until stiff peaks form, then gently fold it into the bowl mixture (Silicone Spatula).
Distribute this mixture into the cavities of the Mini Football Mold, press down slightly with a spoon, and sprinkle with crushed biscuits (SuperSonic Extra Chopper).
Keep in the freezer for about 30 minutes before carefully unmolding.
Ustensiles
Ingrédients
- 110 g dark dessert chocolate
- 175 g cream cheese (Philadelphia)
- 50 ml sugar (± 50 g)
- 2 ml powdered or liquid vanilla
- 75 ml very cold liquid cream
- 40 g shortbread biscuits (Digestive, crackers...)